Egg White Muffins
1 carton of liquid egg white
1 spicy pepper
1/2 medium onion
1/2 bell pepper
Some baby leaf spinach
Mrs. Dash onion and herb seasoning (or any low sodium seasoning)
Pam olive oil spray
Preheat oven to 350 degrees
Spray muffin tin tray with Pam cooking spray
Chop all vegetables (may choose not to chop spinach) and add some spinach; toss
Fill each muffin tin cup with 2 oz. liquid egg whites and sprinkle
with seasoning to taste
Divide and add chopped vegetables and spinach mixture among all egg
filled muffin cups
Put in oven and bake for 20-30 minutes until desired consistency.
Remove from oven and remove from muffin tins and allowed to cool slightly.
These can be put into zip lock bags or airtight container and kept in
the refrigerator for up to a week.
1 egg white muffin = 2 oz. of egg whites
Enjoy your allotted portion!!